Hawaiian Boiled Peanuts
While many think boiled peanuts are a recipe from the South, my first experience with boiled peanuts was 25 years ago when I was stationed in Pearl Harbor, Hawaii. To me, the idea of eating boiled peanuts sounded gross, but I soon realized they were a pure pleasure, especially if you get a bit of the salty flavored liquid in one while opening.
The ones in Hawaii often have some Soy Sauce in the recipe, and I make my boiled peanuts with Soy also. I reduce the amount of salt that I put in them because of this. I like to soak my peanuts for hours before cooking. I soak them in Soy Sauce, Salt, Cayenne Pepper, Chili Powder, and Liquid Smoke. Soaking them before cooking allows more flavor to permeate the shells. I have tried cooking dried peanuts without soaking them, but they take longer to cook, and don't absorb as much flavor.
I cook about 2-3 pounds with 1/2 cup of sea salt, 1/4 cup of Soy Sauce, 1/8 cup of Liquid Smoke, 2 Tbsp Cayenne, 1 Tbsp Chili Powder, and cover with water, replenishing as necessary. I always put a heat resistant plate on top of my peanuts to keep them submerged, and I stir them about every half hour to keep the flavor even throughout the peanuts.
Dried peanuts need to cook about 4 hours if presoaked. I like to let them come to a complete cool, covered, before removing them from the liquid they cook in, and I would suggest allowing them to sit in the liquid for a couple of hours after the heat is turned off, and the cover is put on.
This recipe can be varied. Some people like it more salty or more spicy. This one works the best for me, and I especially like the addition of Soy Sauce.